creamy hummus

Hummus with a sprinkle of paprika and drizzle of olive oil.

I love hummus and I am always looking for new recipes.  I gravitate towards traditional hummus and I like it to be creamy. This recipe fits the bill. The addition of the pomegranate seeds makes it unexpected, colorful and fun as well as adding the health benefits of pomegranate seeds.  Alternatively, you can top with a sprinkle of paprika and some olive oil. I have adapted this recipe from The Ultimate Mediterranean by Amy Riolo.

The Benefits of Pomegranate Seeds

Pomegranates are packed with nutrients and powerful plant compounds. They have wide-ranging benefits and may help reduce your risk of various serious illnesses, including heart disease, cancer, arthritis and other inflammatory conditions. Plus they may boost your memory and exercise performance.  Current research is showing a lot of positive effects of pomegranate juice reducing the risk of cancer. The juice, seeds and arils (the sweet, juicy covering around the seed) can all be consumed. Pomegranates are high in vitamin c, vitamin E, folate, potassium and vitamin K. The seeds provide additional fiber and the peel and juice contain punicalagins. Punicalagins are extremely potent antioxidants and they have potent anti-inflammatory properties.  They’re so powerful that pomegranate juice has been found to have three times the antioxidant activity of red wine and green tea. Pomegranate extract and powder is typically made from the peel, due to its high antioxidant and punicalagin content.

Fun Facts

Did you know the following?

1.     Pomegranates belong to the berry family.

2.     Pomegranates are native to the Middle East

3.     Pomegranates can be stored for up to 2 months in the fridge

4.     Pomegranate trees can live for over 200 years and like hot, dry climates

5.     Pomegranate seeds have traditionally been used for medicinal purposes.

6.     Grenadine syrup is made from reducing pomegranate juice with sugar into a syrup. (who knew!)

7.     Pomegranate juice contains more than 100 phytochemicals (plant-based compounds that provide health benefits).  

8.     Pomegranate juice may help with cancer prevention, immune support and fertility.

9.     The juice of a pomegranate has more than 40% of your daily requirement of vitamin C.

10.  Pomegranate juice is a good source of vitamin C, vitamin E, folate, potassium and vitamin K.

Okay, let’s back to making hummus!

Ingredients

1 can of chickpeas, drained and rinsed (no salt added)

½ clove garlic, minced

2 tablespoons of tahini

1 teaspoon extra virgin olive oil

1/8 teaspoon unrefined sea salt

3 to 4 tablespoons of water

3 tablespoons of Greek plain yoghurt or full-fat plain yoghurt

Juice of half a lemon

Optional - Sprinkle of paprika

Optional - Handful of pomegranate seeds

Creating the Magic!

Drain and rinse the chickpeas. Add the chickpeas to a food processor.  Add the garlic, tahini, olive oil, lemon juice and salt to the food processor. Puree until smooth.  Add water, tablespoon by tablespoon, to get to a creamy consistency. Start with 3 tablespoons of water. Scrape down the sides of the food processor, add the yoghurt, and puree for 1 to 2 minutes. Add more water to get to the desired consistency. Taste and adjust the salt, garlic and lemon as desired.

Scoop the hummus into a medium bowl. Smooth out the top and sprinkle with pomegranate seeds or a sprinkle of paprika. Drizzle with olive oil. Enjoy!